Smashed Just Like Potatoes
Serves 4

Ingredients
1 head cauliflower
2 tablespoons unsalted butter, melted
2 tablespoons heavy cream
½ tsp salt
½ tsp freshly ground pepper
3-4 small red potatoes
1 slice bacon, diced finely
1 tablespoon olive oil

Directions

1. Wash and trim outer leaves from the cauliflower.
2. Slice the head in half and then slice the halves into ½” slices
3. Break the slices up, place them into a microwave safe bowl, add 1/8 cup water, cover with plastic wrap, and microwave on high setting for 6 minutes.
4. Carefully open the plastic wrap, let steam escape, and stir. Replace plastic wrap and continue to microwave on high for another 2 to 3 minutes until the cauliflower pieces are very soft.
5. Meanwhile, wash and peel the red potatoes, removing as little flesh as possible with the peel. Save the peelings and discard the flesh of the potatoes or save it for a different use. Coarsely chop the peels.
6. Fry the diced bacon in a small skillet to render the bacon grease. Add the olive oil. Over medium to medium-high heat, sauté the potato peels until soft. Salt and pepper to taste.
7. Drain the cooked cauliflower as thoroughly as possible and transfer to the blender or food processor.
8. Add the melted butter, heavy cream, salt, and pepper.
9. Puree in pulses or on low setting in short bursts. After each short burst, stop the machine, and with the motor off, use a spatula to scrape down the sides, pushing the chunks toward the bottom.
10. Resume processing in pulses or burst, repeating as many times as necessary to obtain a smooth puree. Add a bit more cream if needed to achieve the desired consistency.
11. Spoon the puree into a heatproof serving bowl. Add the fried potato skins to the puree and stir to combine.
12. Serve immediately or hold in the heatproof bowl, covered, in a warm oven or over a pan of simmering water for up to 30 minutes.